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RECIPE
11 INGREDIENTS11 STEPS1hr 30min

Creamy Chayote Gratin

5.0
2 Ratings
This creamy gratin uses an often overlooked vegetable -- Chayote squash!
Creamy Chayote Gratin Recipe | SideChef
This creamy gratin uses an often overlooked vegetable -- Chayote squash!
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
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Estimated Total: Estimated Total:
Fulfilled by
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
1hr 30min
Total Time
$1.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
Chayote Squash
2
Shallots , minced
1 Tbsp
3/4 cup
1 tsp
1 tsp
Fresh Thyme , chopped
1 cup
Gruyère Cheese , shredded
or Emmental Cheese or Comte Cheese
1/4 cup
Breadcrumbs
or Fresh or Store-Bought
to taste
Vegetable Oil Cooking Spray
to taste
Water
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Nutrition Per Serving

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CALORIES
246
FAT
13.8 g
PROTEIN
12.8 g
CARBS
18.5 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Spray four 1/2-cup ramekins with Vegetable Oil Cooking Spray (to taste) and arrange on a baking sheet, set aside.
Step 3
Fill a medium saucepan 3/4 full with Water (to taste) . Add Salt (1 tsp) and bring to a boil.
Step 4
Slice the Chayote Squash (2) in half lengthwise and remove the seed. Add the chayote to the boiling water reduce heat to a simmer and cook for 30-35 minutes or until tender.
Step 5
Transfer the squash to the bowl of a food processor and pulse several times to puree. If squash is very liquid-y and loose, pour it into a fine mesh sieve and strain the excess liquid from the puree. Transfer the puree to a bowl and set aside.
Step 6
In a small saucepan over medium high heat, melt the Butter (1 Tbsp) and add the minced Shallots (2) . Saute the shallots until tender and translucent.
Step 7
Sprinkle in the All-Purpose Flour (1 Tbsp) and remaining salt and stir to coat the shallots, cooking for about 1 minute. Add the Milk (3/4 cup) , stirring constantly and bring the mixture to a boil. Cook for one minute and remove from heat.
Step 8
Stir in the chopped Fresh Thyme (1 tsp) and shredded Gruyère Cheese (1 cup) . Add the béchamel sauce to the puree and stir to combine.
Step 9
Divide the gratin evenly into the 4 ramekins and top with remaining cheese and Breadcrumbs (1/4 cup) .
Step 10
Bake for 20-30 minutes or until gratin is bubbly and breadcrumbs are toasted.
Step 11
Let the gratin sit for 10 minutes before serving. Serve and enjoy!
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Nutrition Per Serving
Calories
246
% Daily Value*
Fat
13.8 g
18%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
45.5 mg
15%
Carbohydrates
18.5 g
7%
Fiber
2.8 g
10%
Sugars
5.7 g
--
Protein
12.8 g
26%
Sodium
912.0 mg
40%
Vitamin D
0.2 µg
1%
Calcium
392.0 mg
30%
Iron
0.8 mg
4%
Potassium
195.2 mg
4%
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